This post featuring my gluten-free french toast casserole recipe is sponsored by Sprouts. Please see my disclosures to learn how I work with brands.
While there are many uncertainties in the world of late, the one thing that is certain is that comfort food can make you feel better, even if just for a little bit.
And while I cannot guarantee the world will be a cozy place in a few weeks or months from now, I can guarantee that a good gluten-free brunch can help to ease the anxiety you and your families feel right now.
To create this comforting brunch recipe, I fought my way through the crowds at Sprouts to pick up a few key ingredients, including a top-notch gluten-free bread.
I used Little Northern Bakehouse Bread because the cinnamon raisin flavor was calling my name. I think I made a wise choice if I don’t say so myself.
If you don’t have Little Northern Bakehouse Bread readily available, use whatever gluten-free bread you have on hand, especially if it’s going stale. No waste!
I also purchased my jar of cinnamon spice, packages of fresh berries, free-range eggs, almond milk, and maple syrup at Sprouts.
Did You Know? Sprouts carries more than 3,000 gluten-free products on any given day!
Savory vs. Sweet Breakfast
While I typically love a savory breakfast, on a Sunday morning, I love surprising my kids with something sweet and special. Something out of the norm.
The kids wake up after a long slumber, and then they come downstairs all sleepy eyed… until they see what I’ve been up to in the kitchen. Suddenly their eyes light up and they are excited about breakfast.
I only get my kids (a teen and tween now) for a few more years before they rush off the college, so I might as well make the most of our short time together.
How to Make a French Toast Casserole
Once you gather up your ingredients from Sprouts, you’ll be ready to do some baking therapy at home. I think we can all use a little baking therapy right about now.
The first thing you’ll want to do is cut the gluten-free cinnamon raisin bread into 1 inch cubes.
Spread the cubes evenly on a baking sheet and bake for 8-10 minutes, tossing half way through, until bread is lightly toasted. Remove from the oven.
Then you’ll want to add the toasted bread cubes to a greased an 8×8-inch baking dish and set aside. We’ll come back to them in a bit.
To make the egg custard mixture that will coat your french toast casserole, you’ll want to combine the almond milk (regular milk or other milk alternative of choice okay), eggs, pure maple syrup, vanilla extract, cinnamon, and salt in a medium bowl and whisk until combined.
Now for the fun part. Pour the mixture over the cubed gluten-free bread and gently mix everything together. Lightly press down on the cubes with a spatula to make sure all of the bread is coated in the custardy egg mixture.
In order for the bread to soak in the wet ingredients, cover the baking dish and refrigerate it for at least an hour before baking.
Remove the baking dish from the refrigerator and press down on it again to help the bread soak in the egg mixture. Top the casserole with ¾ cups of the fresh berries, leaving about ¼ cup for serving.
Bake the gluten-free french toast casserole for 45-50 minutes or until the egg custard is set and the top is a light golden brown. If the casserole starts to brown too quickly, cover it with aluminum foil and continue to bake.
Remove casserole from the oven and allow it 5-10 minutes to cool before slicing.
You can top the mixture with remaining ¼ cup of fresh berries from Sprouts, and dust it with a little bit of confectioners’ sugar to make it look beautiful.
You can also drizzle each serving with additional maple syrup, although if I’m being honest, I think it’s perfect as is.
Now you’re ready to dig in, too. You find the top to be slightly crisp while the bottom part of the casserole is moist and tender. Mmmmm. And the berries add not only a pop of color, but they also offer a juicy burst in your mouth as you bite into them. Yum!
Sprouts Is Here For You
I hope you’ll create this recipe so you, too, can cherish a beautiful Sunday morning brunch with your families. We all need more Sunday brunches in our life, especially in trying times like these.
And as my “friend” Lionel Richie says, “I’m easy like Sunday morning.” Keep it easy, my friends. Better days are ahead.
Gluten-Free French Toast Casserole
- 17 oz loaf Little Northern Bakehouse Cinnamon Raisin Bread about 8 cups loosely packed
- 1 cup unsweetened almond milk
- 3 eggs
- ⅓ cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 tsp Sprouts ground cinnamon
- ¼ tsp salt
- 1 cup fresh berries divided
- 1 Tbsp confectioners' sugar for serving, optional
- Preheat oven to 350º F
- Cube the gluten-free cinnamon raisin bread into 1 inch cubes. Spread evenly on a baking sheet and bake for 8-10 minutes, tossing half way through, until bread is lightly toasted. Remove from oven.
- Grease a 8×8-inch baking dish. Add the toasted bread cubes to the baking dish and set aside.
- In a medium bowl, combine almond milk, eggs, pure maple syrup, vanilla extract, cinnamon, and salt. Whisk until combined, then pour the mixture over the cubed gluten-free bread.
- Lightly press down on bread with a spatula to make sure all of the bread is covered in the egg mixture. Cover the baking dish and refrigerate for at least an hour.
- Remove the baking dish from the refrigerator and preheat the oven to 350º F while the casserole comes to room temperature a bit. Press down with a spatula again to help the bread soak up the egg mixture.
- Top mixture with ¾ cups of the fresh berries, leaving ¼ cup for serving, then bake the french toast casserole for 45-50 minutes, until the egg custard is set and the top is a light golden brown. If the casserole starts to brown too quickly, cover it with aluminum foil while baking.
- Let casserole cool for 5-10 minutes before slicing. Top with remaining ¼ cup of fresh berries and a dusting of confectioners' sugar. Drizzle each serving with additional maple syrup (optional).